Roasted Vegetable Pasta

• 1 large Aubergine, firm, glossy skin
• 2 medium Courgette, firm
• 1 large Red pepper
• 300 g Cherry tomatoes, ripe
• 4 cloves Garlic
• 4 tbsp Olive oil
• 2 tsp Fine sea salt
• 1 tsp Black pepper, freshly ground
• 350 g Penne
• 20 g Fresh basil
• 50 g Parmesan

1. Heat the oven to 220°C (430°F). Cut the aubergine, courgette and red pepper into bite-size chunks, and halve any larger cherry tomatoes.
2. Tip the vegetables onto a baking tray. Crush the garlic over the top, then add the olive oil, fine sea salt and black pepper and toss well to coat.
3. Roast for 25 to 30 minutes, turning once, until the vegetables are tender and caramelised at the edges and the tomatoes have slumped and released their juices.
4. Meanwhile, bring a large pot of well-salted water to the boil. Cook the penne until al dente, then drain, reserving a mugful of the pasta water.
5. Tip the hot pasta into a mixing bowl and add the roasted vegetables and their tray juices. Tear in most of the fresh basil, add half the parmesan, and toss, loosening with a splash of the reserved pasta water until glossy.
6. Serve straight away with the remaining parmesan and basil over the top. Add a little more black pepper to finish if you like.

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